| Sausage Lentil Soup Kathy Anderson, Casper, Wyoming |
| 1/2 pound italian sausage, bulk or links cut into bite size pieces 1 large onion, chopped or pureed 1 medium green pepper, chopped or pureed 1 large carrot, chopped 4 cup chicken broth 1 can 14-16 oz diced tomatoes with liquid 1 cup water 1 clove garlic, minced (or to taste) 1 tsp. salt (or to taste) 1/2 tsp pepper (or to taste) 3/4 cup dry lentils In large pot, brown sausage and drain. Add next 9 ingredients; bring to a boil. Add lentils. Reduce heat and simmer 60-90 min. or until lentils test done. Makes 2 quarts. I quadruple this for the 8 of us. We puree the onion, pepper, and carrot together. Picky children don't see them. We usually make dinner rolls to go with this. |
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